 |
Philly Quesadilla Yield: 12 servings |
|
 |
|
|
|
|
|
|
| INGREDIENTS | WEIGHT | MEASURE | ||||
| Olive oil | - | 2 Tbsp. | ||||
| Red bell pepper, thin-sliced | 12 oz. | 2 cups | ||||
| Onion, thin-sliced | 12 oz. | 2 cups | ||||
| Garlic, minced | - | 2 Tbsp. | ||||
| Basil, dried | - | 1 Tbsp. | ||||
| Salt and pepper | - | To taste | ||||
| Philly steak slices, frozen | 1 lb. 14 oz. | 12 portions (2.5 oz. each) |
||||
| Eggs, beaten | 2 lb. 10 oz.* | 24 large | ||||
| Salt | - | 2 tsp. | ||||
| Lemon-pepper blend | - | 1-1/2 tsp. | ||||
| Provolone cheese, slices | 1 lb. 2 oz. | 24 slices (.75 oz. each) |
||||
| Flour tortillas | - | 12 (8- to 9-inch size) |
- DIRECTIONS
- » Grill peppers, onions, and garlic in olive oil until soft and lightly browned. Sprinkle on basil. Add salt and pepper to taste. Toss; keep warm.
- » Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm.
- » Blend eggs, salt, and lemon-pepper. Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep eggs warm.
- » For each sandwich, layer 2 slices cheese, 1.5 oz. onion mixture, 2.5 oz. cooked meat slices, and 1/2 cup scrambled eggs on half of one side of tortilla. Fold tortilla over; grill or cook on panini press until cheese is melted. Cut in half to serve. Serve immediately.
- *If using frozen or liquid whole egg product.
- Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).